Strawberry Shortcake Roll

Products Used
Strawberry Shortcake Roll Dixie


Strawberry Shortcake Roll


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. In bowl of stand mixer, combine eggs, and sugar. Whisk on medium/high for 4 minutes until pale yellow.
  3. Mix in vanilla extract.
  4. Mix in flour, baking powder, and salt until just combined.
  5. Line a rimmed 9 X 12-inch baking sheet with parchment paper.
  6. Spread batter evenly on baking sheet.
  7. Bake for 9-10 minutes or until done. Do not over bake. Cake should lightly spring back when touched.
  8. While cake is baking, lay a fresh piece of parchment paper onto a flat surface. Sprinkle generously with powdered sugar.
  9. When cake is baked, carefully flip cake onto sugar coated paper. Remove tray and baked parchment paper from cake.
  10. Starting on a long end, roll cake with parchment paper inside, jelly roll style.
  11. Place in fridge for 1 hour.
  12. For filling, in a large bowl, add heavy cream and powdered sugar. Whisk together on medium speed until thick.
  13. Remove cake from fridge and carefully unroll cake, removing parchment paper.
  14. Spread 1/2 of filling onto flat cake, sprinkle on chopped strawberries and then roll cake jelly roll style.
  15. Use remaining whipped cream to frost outside of cake.
  16. Place in fridge for 1 hour.
  17. Slice and Serve.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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Sweetalk member
Mar 06, 2022

Oops.. there is no Spanish translation to this recipe